A fresh take on a traditional favourite. Our Pasta Dura Loaf works perfectly in this salad which is packed full of flavour.

Ingredients

1 Bakers Delight Pasta Dura Loaf
2 cos lettuces
1 garlic clove
1 tbsp olive oil
400g chicken tenderloins, trimmed of fat and skinless
8 slices prosciutto
4 eggs
1 tbsp lemon juice
1 tsp white wine vinegar
Salt and pepper
1/2 cup grapeseed oil
1 egg
8 anchovies
Freshly shaved parmesan cheese

Method

STEP 1

Wash and dry lettuce leaves.

STEP 2

Slice Pasta Dura Loaf, rub with garlic clove, brush with olive oil and grill until crisp and golden. Set aside.

STEP 3

Grill chicken for a few minutes either side until cooked through. Set aside. Grill prosciutto until crisp. Bring a small saucepan of water to the boil, add quail eggs and cook for 11/2 minutes. Remove, cool and peel.

STEP 4

Make dressing by combining egg with lemon juice, vinegar, salt and pepper. Slowly whisk in grapeseed oil until smooth and thickened. Place all the ingredients in a large serving bowl and serve with salad dressing.